4 cups (1 litre) veg stock
4 tbsp olive oil, divided
2 shallots, finely chopped 

2 garlic cloves, minced 

3 cups mushrooms, sliced 

1 tsp salt

1/4 tsp cracked black pepper 

2 cups Arborio rice
½ cup parmesan, grated

10 sage leaves

4-6 slices of camembert or brie, to serve

1. In a small saucepan, bring stock to a simmer and keep over low heat. In a large saucepan, heat two tablespoons of olive oil over medium heat, then sauté shallots and garlic for 2 minutes.

2. Next, add the mushrooms and cook for another 4–5 minutes or until softened, then season with salt and pepper. Add the rice, and stir for 2-3 minutes, ensuring all grains are coated in oil.

3. Whilst stirring, gradually add the stock, one ladle at a time, waiting for the rice to absorb the liquid before adding more stock. Continue stirring and adding more stock until the rice is cooked and the risotto is creamy; approximately another 10-15 minutes, then remove from the heat and stir through the parmesan.

4. Meanwhile, heat the remaining 2 tablespoons of olive oil in a small frypan over high heat. Once hot, add the sage leaves and cook for 30-40 seconds, or until crispy.

5. Serve risotto with sliced camembert or brie, drizzle the sage oil on top, followed by the leaves crispy.